Guest guest Posted August 17, 2000 Report Share Posted August 17, 2000 I have seen a ton of Greek recipes coming through the list, and I have also seen some Falafel recipes as well. I was curious about this dish and decided to do some investigations. I am sending you all that I have found out. I hope that none of these recipes are repeats of anyone elses, and if it seems dragged out I apologize. I hope you like them, and if you have any questions feel free to write me personally. (^.^) Danell * Exported from MasterCook * Classic Tzatziki Recipe By : Meals.com - Cooking Greek Style Serving Size : 1 Preparation Time :1:10 Categories : Sauces Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium cucumbers, peeled -- halved lengthwise 1 teaspoon salt 2 garlic cloves -- crushed 1 1/2 tablespoons white wine vinegar 1 tablespoon olive oil 2 cups plain nonfat yogurt Scrape out centers of cucumbers, discarding the seeds. Coarsely grate cucumber into a colander and sprinkle with salt; allow to drain for 30 minutes. Meanwhile, combine garlic, vinegar and olive oil in a mixing bowl; marinate while cucumbers are draining. Squeeze cucumbers as dry as possible and blot on paper towels. Transfer to bowl with garlic mixture; add plain yogurt and stir. Yields: 4 cups. - - - - - - - - - - - - - - - - - - Serving Ideas : Use a spread, dip or sandwich topping. NOTES : *This recipe comes from a special tribute on everything Greek by the Meals.com site. This recipe is brought to you via the courtesy of the Meals.com website. * Exported from MasterCook * Cucumber Yogurt Sauce Recipe By : Meals.com - Cooking Greek Style Serving Size : 1 Preparation Time :0:00 Categories : Ethnic Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces plain nonfat yogurt 1/3 cup cucumber, peeled -- seeded and chopped 2 tablespoons grated onion 1 garlic clove -- crushed 1 teaspoon sugar Combine all ingredients in a medium mixing bowl; mix well, cover and refrigerate for at least 1/2 hours. *NOTE* This sauce comes from the Lamb Gyros with Cucumber Yogurt Sauce recipe. - - - - - - - - - - - - - - - - - - NOTES : *This recipe comes from a special tribute on everything Greek by the Meals.com site. This recipe is brought to you via the courtesy of the Meals.com website. * Exported from MasterCook * Falafel Recipe By : Meals.com - Cooking Greek Style Serving Size : 6 Preparation Time :0:31 Categories : Beans Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 1/2 ounces garbanzo beans, canned -- drained and mashed 1/4 cup Tahini 2 tablespoons onion -- peeled and minced 1 tablespoon fresh parsley -- chopped 1 garlic cloves -- crushed 1/2 teaspoon dried basil -- crushed 1/2 teaspoon dried marjoram -- crushed 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons flour 1 cup vegetable oil Combine garbanzo beans, tahini, onion, parsley, garlic, basil, marjoram, coriander, cumin, salt and pepper; mix well. Form mixture into 1-inch diameter balls; roll in flour to coat. Heat oil in a deep skillet over medium-high heat; fry balls until golden on each side (about 4 minutes per side). Serve hot. NOTE: Drop a small amount of falafel mixture into hot oil; if mixture sizzles on surface of oil, oil is sufficiently hot. If falafel mixture sinks to bottom of fryer, oil is not hot enough. Oil should reach 375°F on a kitchen thermometer. - - - - - - - - - - - - - - - - - - NOTES : *This recipe comes from a special tribute on everything Greek by the Meals.com site. This recipe is brought to you via the courtesy of the Meals.com website. See also my notes on Falafel/Felafel/Ta'amia that I wrote in regards to this dish. * Exported from MasterCook * Falafel #2 Recipe By : Miriam Podcameni Posvolsky Serving Size : 1 Preparation Time :0:00 Categories : Beans Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chickpeas 3 garlic cloves -- minced 1 medium onion -- chopped 2 tablespoons parsley -- chopped 1 teaspoon ground coriander -- or more if desired 1 teaspoon ground cumin -- or more if desired 1/2 teaspoon turmeric 1/2 teaspoon baking powder 1/4 teaspoon cayenne pepper salt and pepper -- to taste oil -- for frying *This recipe calls for 2 to 3 garlic cloves. Adjust to your taste. Soak chickpeas overnight with a pinch of baking soda. Drain, rinse and drain well. Put all, but baking powder, in a blender or a food processor and run the machine until it becomes a paste (smooth and soft). You may need to scrape the sides of the bowl now and then. Transfer to a bowl and stir in baking powder. Check seasonings to your taste. Beat with a wooden spoon. If the batter is too thin add a little flour. Make little balls. Flatten them a little. Deep fry them in plenty of hot oil, a few at a time. - - - - - - - - - - - - - - - - - - NOTES : This recipe is brought to you via the courtesy of the Recipe Gal website, and to the postee Miriam Podcameni Posvolsky. The source of her recipe is un-clear. See also my notes on Falafel/Felafel/Ta'amia that I wrote in regards to this dish. * Exported from MasterCook * Falafel - Fava Bean Fritters Recipe By : The Book of Jewish Food by Claudia Roden Serving Size : 1 Preparation Time :0:00 Categories : Beans Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound large skinless dried fava beans 1 cup flat-leaf parsley -- finely chopped OR coriander OR a half & half mixture of both 8 scallions -- finely chopped salt -- to taste 1/4 teaspoon cayenne pepper -- or more if desired OR chili pepper 2 teaspoons ground cumin 2 teaspoons ground coriander 6 garlic cloves -- crushed thru press MORE OR LESS TO TASTE 1 teaspoon baking powder vegetable oil -- for frying Soak the beans for 24-hours. Drain, rinse and drain well. Dry them a bit on a tea towel or paper towels. Chop the flat-leafed parsley (it should be dry) and scallions in the food processor, then put them aside. Put the beans in the food processor and blend to a smooth, soft paste. The longer you process the better. Add salt, cayenne/chili pepper, cumin, coriander, garlic and baking powder and continue to process until the paste is very soft and holds well together. Add the flat-leafed parsley/scallions mixture and blend very briefly- just enough to mix them in. Allow the paste to rest for 1 hour. Heat about 1 " of oil in a pan to medium hot. Take small, walnut-sized, lumps of the paste and make round flat cakes, about 1-1/2 " in diameter, and deep-fry a few at a time. It is easier if you put the little cakes on a plate and push them in at the same time with a flexible spatula-they are too soft to be picked up. The oil should be hot enough to start with so that it sizzles as the falafel goes in; then reduce the heat to low. Fry until golden brown, turning over once. Lift out with a slotted spatula and drain on paper towels. Variations: Before frying, sprinkle sesame seeds on a plate and lay the uncooked falafel on them. Then sprinkle the tops with more sesame seeds. Use Chickpeas instead of Fava beans for the more common Israeli version. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with an Israeli salad and hot pita bread. NOTES : This recipe is brought to you via the courtesy of the Recipe Gal website, and to the unknown postee who entered it in to the site. See also my notes on Falafel/Felafel/Ta'amia that I wrote in regards to this dish. * Exported from MasterCook * Falafel - Ta'amia Recipe By : A Book of Middle Eastern Food by Claudia Roden Serving Size : 1 Preparation Time :0:00 Categories : Beans Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried white broad beans OR fava beans 2 red onions -- finely chopped OR Spanish onions OR 1 bunch scallions 2 large garlic cloves -- crushed 1 bunch parsley -- finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon baking powder salt -- to taste cayenne pepper -- to taste oil -- for deep-frying *This recipe calls for 1 to 2 teaspoons each of ground cumin and coriander. Adjust to your taste. Soak the beans in cold water for 24-hours. Remove the skins if this has not been done. Drain and mince, or pound, them. If you have a food processor, then process then. Mix in the onions, garlic, parsley, cumin, coriander, baking powder, salt and cayenne pepper. Process the ingredients together to a smooth paste. Let the paste rest for at least 1/2 hours. Take walnut-sized lumps and make flat, round shapes about 1- to 1 1/2-inch in diameter. Let them rest for 15 minutes. Deep fry them in hot oil (375°F on thermometer) until they are a dark, rich golden brown. *NOTE* The dried white broad beans can be found in all Greek stores and in many delicatessens. Buy them already skinned if possible. - - - - - - - - - - - - - - - - - - NOTES : This recipe is brought to you via the courtesy of the Recipe Gal website, and to the postee Ruth Heiges. See also my notes on Falafel/Felafel/Ta'amia that I wrote in regards to this dish. * Exported from MasterCook * Felafel Recipe By : Unknown Serving Size : 1 Preparation Time :0:00 Categories : Beans Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried fava beans -- peeled water -- as needed 2 medium onions -- quartered 2 large garlic cloves -- chopped 1 bunch parsley -- large stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups oil -- for frying Yogurt Dip -- see recipe Soak the fava beans in water over-night, or until very tender. Remove skin if present. Combine the fava beans, onion, garlic, parsley, cumin, coriander, baking powder, salt and pepper in a blender (or food processor). Grind (or process) until mixture becomes very smooth-it helps if you partially chop, or dice, the ingredients before you put them in the blender (not needed for food processor). Let paste rest for 30 minutes. Take walnut-sized lumps and make round, flat patties. Let the patties rest for about 15 minutes to preserve their shape. Heat oil in a deep pan so that the patties can be submerged. Fry the patties until golden brown. Place them on a plate covered with paper towels to absorb excess oil. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with pita bread and yogurt dip. NOTES : I found this recipe while doing a search on the history/origin of falafels/felafels on the Ask.com website, and the only name I found was the web address [http://members.home.net/stoma/Book_Felaf.html]. See also my notes on Falafel/Felafel/Ta'amia that I wrote in regards to this dish. * Exported from MasterCook * Felafel Balls Recipe By : A Taste of Tradition by Ruth Sirkis Serving Size : 10 Preparation Time :0:00 Categories : Beans Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound garbanzo beans -- dry 1/3 cup cracked wheat 2 slices wheat bread -- dry 5 garlic cloves 2 tablespoons parsley -- chopped 3 tablespoons lemon juice 1 tablespoon ground cumin 1/4 teaspoon ground coriander 3 teaspoons salt 1/4 teaspoon black pepper dash hot red pepper sauce -- optional 2 eggs 1/2 cup plain bread crumbs oil -- for frying *1/2 pound garbanzo beans is equivalent to 1 cup of garbanzo beans. Cover beans with water and soak overnight. Next morning drain beans, rinse and put in a large pot. Cover with fresh water, add 2 teaspoons salt and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Remove from heat and drain. Soak cracked wheat in a cup of water for about 20 minutes. Soak bread separately. Grind garbanzo beans in a meat grinder or food processor with garlic and parsley. Squeeze the water out of the soaked bread and grind. Combine in a bowl with lemon juice, remaining salt, seasonings and eggs. Mix lightly. Drain the cracked wheat and add to the mixture with half of the bread crumbs. Stir well and mix thoroughly. Add remaining bread crumbs gradually until the mixture is manageable enough to shape the felafel. If too soft, when all the bread crumbs have been used, add more to obtain the proper consistency. This may be done several hours before serving. Cover with waxed paper and refrigerate (at least one hour). To make the felafel, shape small balls 1 " in diameter with wet hands. Put on a tray or cookie sheet lined with waxed paper. Fill a heavy 10 " or 12 " skillet with 1-1/2 " of oil and heat to medium-high (375°F on thermometer). Fry about a dozen felafel balls at a time on both sides until they become deep golden brown. Remove from skillet with a slotted spoon. Put on paper towels to blot excess oil. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : *This recipe comes from the SOAR archive at Berkeley University, and from the postee - Anat Levi. Most recipes found on the archive are exported from MasterCook. This recipe is brought to you via the courtesy of the SOAR archive at Berkeley University website. See also my notes on Falafel/Felafel/Ta'amia that I wrote in regards to this dish. * Exported from MasterCook * Tzaziki Yogurt Sauce Recipe By : Sarah Natural Foods Serving Size : 1 Preparation Time :0:00 Categories : Ethnic Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups yogurt OR sour cream 1/2 cup cucumber -- chopped 2 tablespoons onion -- chopped 1 1/2 teaspoons dry mint 1/2 teaspoon garlic powder 1/2 teaspoon salt Mix together the above ingredients. Serve immediately and refrigerate any remaining sauce. - - - - - - - - - - - - - - - - - - NOTES : This recipe is brought to you via the " Casbah Greek Classics Gyros (All Natural Meatless Mix) " package directions. * Exported from MasterCook * Tips, Notes and Comments on Falafel/Felafel/Ta'amia Recipe By : Danell L. Cascio Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Since I have seen numerous recipes coming to my email box, and on various websites, regarding falafels/felafels I decided to do a search online to see what I can find out about this favorite dish. I wanted to know where the falafel/felafel originated from, but that is one piece of information that I could not obtain. Instead I found tips, notes and comments from different sources regarding falafels/falafels, and I felt like sharing with you all what I found. On another note, the falafel/felafel is eaten during certain religious holidays and/or for religious days/festivals, but since I know nothing about them I have not mentioned them. Wherever you see words like (these in here) you will know that it is my own words. I hope that I do not offend anyone by not mentioning them. In any event here is what I found: From the Kosher Jewish recipe posts from the Recipe Gal-not sure whether it is a board or forum-website by two members: 1) Ruth Heiges writes: I have recently been told that the baking powder is sometimes replaced by 1/2 oz. fresh yeast, or 1/4 oz. dried yeast, dissolved in a few tablespoons of lukewarm water. Israelis have practically adopted " Ta'amia " as a national dish...prepared in the same way as the Egyptian ones, but chickpeas are substituted for the (fava) beans, and I am told that yeast is often used instead of baking powder. (Ta'amia is the Israeli name for Falafel/Felafel.) Each entry for #2 was written by the same person who was un-named except for an email address that I will not share due to privacy issues/concerns. Here is what the unknown member writes: 2a) Falafels are far better made with the large variety of dried fava beans than with chickpeas, which are generally used in Israel. Buy the beans already skinned, in Oriental or Indian stores. The secret to keeping the falafel from falling apart in the frying oil is towel-dry the soaked and drained beans so that the paste is not watery, and to blend them long in the food processor. 2b) My next-door neighbor has what is considered one of the best falafel places in Tel Aviv...What I can tell you, though, is that you should not use any recipe which calls for using canned chickpeas or dry ones (either) which have been cooked until they are soft. Either will produce absolutely the wrong texture for the process and final product...In Claudia Roden's book- " A Book of Middle Eastern Food " -she (the author) explains that the dish (falafels), which is so closely associated with Israel's (Falafel or Ta'amia), originates with the Egyptian Copts who eat it at Lent. 2c) [in his/her directions for the falafels he/she writes the following] It is easier if you put the little cakes (falafels) on a plate and push them in at the same time with a flexible spatula-they are too soft to be picked up. You can buy a contraption in Egypt and Israel which you can use to make them. You press some paste into a small cup and push it out. According to the St. Antonius Coptic Orthodox Church of the San Francisco Bay Area (regarding their Egyptian Festival 2000 on the web) they give this description. Falafel: Very famous as a healthy vegetarian dish, Falafel is served in Pita bread with salad and tahini. Falafel paste is made mainly with crushed beans. Egyptian falafel is made from Fava beans in contrast with other areas in the Middle East where Garbanzo (Chickpeas) beans are used. You can purchase Falafel pre-prepared paste and fry it at home in hot oil. Or you may decide to buy some pre-made dried Falafel powder. It is more tasty however to make your own Falafel paste at home. And lastly according to the following two websites-the Food TV Network and All Recipes.com-,who have both cited " The New Food Lover's Companion, " second edition, by Sharon Tyler Herbst, this is what they have said. Falafel; Felafel Definition: [feh-LAH-fehl] A Middle Eastern specialty consisting of small deep-fried croquettes or balls made of highly spiced, ground chickpeas. They're generally tucked inside pita bread, sandwich-style, but can also be served as appetizers. A yogurt-or tahini-based sauce is often served with falafel. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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